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Passionfruit Curd

I seem to have a newfound obsession with passionfruit this year. Last year I couldn't get enough of raspberries, but it looks like 2014 will be a year of this gorgeous, tangy and tart fruit! My current favourite thing is this gorgeous passionfruit curd I whipped up in 15 minutes on a weeknight last week to act as a filling for a friend's birthday cake. I overdid it though (as I am wont to do) and made too large a batch, so I've been spreading this beautiful curd on toast, rolling it in my pancakes, and dolloping it on fresh vanilla cupcakes. Certainly doesn't do a body good to have jars of this stuff lying about...

Anyway, here's sharing what is likely to be the base of many recipes to come.

Passionfruit Curd (or butter)

200g passionfruit pulp

1 tbsp freshly squeezed lemon juice

3 large eggs

140g butter, diced

200g caster sugar

2 tbsp cornflour

Strain the passionfruit pulp to get the juice from the seeds, set the strained seeds aside in a bowl for later

In a heavy saucepan and over a low heat, combine all the ingredients and gently stir until the butter has melted, then continue to whisk over low heat until it thickens. Shouldn't take more than 5 minutes to thicken.

Remove from the heat, pop into a bowl, swirl in about 2 or 3 tbsp of the reserved seeds (this is optional, you can do without the seeds) and cool before storing in airtight jars and containers in the fridge

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The Happy Hufflepuff

I'm Nabiya (Nabs, or The Happy Hufflepuff), a baker and blogger from our of Kuala Lumpur, Malaysia. I work a full time corporate job, and try to fit in as much time in the kitchen as I can. I hope to one day be Nigella, professionally.